Easy Chicken Marsala

I can’t begin to explain just how much your comments, emails and messages meant to me over the past week. I feel so supported by you and I really, really appreciate it.

*Oh, in case you have absolutely no idea what I’m talking about, you can check out my last post on my new career goal.

Among the amazing support and offers of encouragement many of you shared, there was also a concern as to whether I’ll keep posting recipes on the blog. So, to you, I have three simple words: Easy Chicken Marsala.

Heehee.

To give you an idea of just how easy this meal is to make, consider this: We are almost completely packed up and ready to move. Boxes are stacked to the ceiling in our office. We have been using disposable plates, cups and silverware for longer than I’d like to think about. I had exactly two pans, less than three spice jars, a random Ziploc bag with a cup of all-purpose flour, kosher salt, pepper and a handful of cooking spatulas in my kitchen.

And I was still able to easily make this for dinner the other night.

(And, yes, I am going a little crazy waiting for our new home to close.)

Chicken Marsala is wonderfully simple and tasty. It gets a subtle sweetness from the Marsala wine, but it’s still quite savory and delicious. I like to serve it over bow-tie or egg noodles, but that’s just me.

This Easy Chicken Marsala recipe is wonderfully simple and tasty. It gets a subtle sweetness from the Marsala wine, but it's still quite savory and delicious.

Author: Lacey Baier of A Sweet Pea Chef

Recipe type: Easy

Serves: 4

Ingredients

4 boneless, skinless chicken breasts

½ cup all-purpose flour*

2 tsp. kosher salt, plus more to taste

1 tsp. ground black pepper, plus more to taste

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

¼ cup olive oil, plus more as needed

1 large yellow onion, diced

25 cremini mushrooms, sliced into thick slices

2 cloves garlic, minced

1 cup Marsala wine

1 cup chicken stock

2 tbsp. unsalted butter

Instructions

Place chicken breasts between two sheets of plastic wrap or parchment paper and pound evenly until approximately approximately ¼-inch thick. Once flattened, season both sides with the kosher salt and ground black pepper.

In a shallow bowl, combine the flour, salt, pepper and dried herbs.

Heat the oil on medium-high in a large skillet. Dredge the chicken in the seasoned flour, shaking off the excess. Fry the chicken for approximately 5-8 minutes on each side until golden, turning once and repeating with other side. Remove the chicken and set aside.

Add the onion to the drippings in the pan and sauté until sweating, about 5 minutes. Next, add the mushrooms and garlic and sauté until the mushrooms are nicely browned and the moisture has evaporated, about 8-10 minutes.

Pour the Marsala wine in the pan and bring to a boil. Cook until the liquid has reduced, approximately 6-8 minutes. Add the chicken stock and simmer for 5 minutes, allowing the liquid to reduce again. Stir in the butter and return the chicken to the pan, cooking 5 more minutes while the butter melts and the chicken heats through. Season with salt and pepper to taste, if necessary.